[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Fresh Cranberry Relish

I just loove cranberries! I always buy a couple of bags and make a few
batches and savor them way after the big day and on into christmas on
toast and muffins and the like.  My preferred way of cooking:

Fresh Cranberry Relish
1 bag of cranberries plus water (directions on bag)
1, 2 or 3 cups of sugar depending on just how sweet you want it.  I
prefer the wonderful tartness so I go with about 1 1/2 to 1 3/4
1/2 cup diced pecans
1/4 to 1/2 cup or so of orange juice (adjust volume when cooking and by
zest from one big orange (whole thing)
juice from orange after you have zested it minus seeds
zest from one big lemon (whole thing)
juice from lemon after you have zested it minus seeds

Put all ingredients in appropriate sized pot on stove, place on medium
to medium high heat and stir until all sugar is dissolved.  Keep a very
close eye b/c of all the sugar, it can get icky quickly if heat is too
high.  Cranberries will begin to pop (YEA) and it will begin to bubble.
Keep it cooking at the steady bubble level and keep stirring.  You don't
want it to burn or stick.  It takes a good 20 or 30 minutes of cooking
for it to reduce to an almost chutney or jam-like level.  It is

To make it more orang-y coarsely dice up an orange or two and cook with
cranberries.  The cooking will render them to a pulpy stage.  You can
also add cinnamon or cloves to it for seasoning, but I prefer the clean
taste without.  It is great hot or cold.

Durham, NC